Ah, another inspiration from the Vegan Food Magazine. On page 55 of their first issue, they published a lovely recipe ("Chocolate Pecan Cranberry Coffee Cake") by Fran Costigan. I changed it according to my taste, available produce and equipment. It turned out perfect! At least as far as I can tell. This is definitely my favorite fall/winter cake! It's super juicy, but the nuts give it a nice crunch, and the chocolate and maple syrup give it a wonderful rich taste! It is a bit costly because of all the awesome ingredients, but... that's okay.
Equipment
- a 28cm/11in springform pan
- a scale
- 2 cooling racks (or one rack and a plate)
- 3 bowls (one small, one medium and one large bowl)
- an oven
- parchment paper
- a mixer or whisk
- a knife and cutting board
- a juicer (nothing fancy, just the thing that you use with citrus fruits cut in half)
- a fine grater
- a spoon or two
- a bain-marie and a small pot
